Garlic Scape Pesto

By Caty Poole | July 3, 2019 | Comments Off on Garlic Scape Pesto

Garlic Scape Pesto from NYTimes.com INGREDIENTS 1cup garlic scapes, sliced crosswise (about 10 to 12 scapes) ¼ cup raw sunflower seeds ½ cup extra virgin olive oil ¼ cup Parmesan cheese ½ cup basil leaves Juice of one lemon PREPARATION Place the garlic scapes in a food processor and pulse for 30 seconds. Add the…

Read More

Shredded Beet & Carrot Salad

By Caty Poole | July 3, 2019 | Comments Off on Shredded Beet & Carrot Salad

Shredded Beet and Carrot Salad from MarthaStewart.com INGREDIENTS 1/4 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/8 to 1/4 teaspoon cayenne pepper Coarse salt 1 pound raw beets, peeled 2 carrots, peeled 1/3 cup coarsely torn fresh parsley…

Read More

Grilled Collard Greens

By Caty Poole | July 3, 2019 | Comments Off on Grilled Collard Greens

Grilled Collard Greens Adapted from The Ethnic Vegetarian 1 bunch collard greens, washed, center rib removed, sliced into one-inch slices 4 tablespoons water 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 yellow onion, thinly sliced 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon cayenne…

Read More